Raspberry Berliner Weisse Metric - Beer Recipe - Brewer's Friend

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Raspberry Berliner Weisse Metric

5725 calories 508.9 g 19 L
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 44.15 liters
Post Boil Size: 43.14 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Yellow Dog Brewing
Hop Utilization: 93%
Calories: 5725 calories (Per 19L)
Carbs: 508.9 g (Per 19L)
Created: Monday December 21st 2020
1.033
1.006
3.5%
3.1
3.3
4.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Canada Malting - CMC 2-ROW MALT4 kg CMC 2-ROW MALT 36 1.75 61.5%
2.50 kg Canada Malting - WHITE WHEAT MALT2.5 kg WHITE WHEAT MALT 38.1 3.5 38.5%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g CTZ10 g CTZ Hops Pellet 15.5 First Wort 0 min 3.11 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
2.72 kg Frozen Raspberries Flavor Secondary 3 days
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
36.34 ml Lactic acid Water Agt Mash 5 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
Yes
Fermentation Temp:
2 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 348 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2 days Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Conversion Temperature -- 64 °C 60 min
23 L Sparge Batch Sparge -- 60 °C 5 min
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 20.4
Mash volume with grains 24.7
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 30.5 L) 31.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 43.5 L) 44.2
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 42 L) 43.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 43.1 L) 42
Total: 51.6  
Equipment Profile Used: System Default
 
Notes

Sour Starter: (3 days prior to Mash)

  1. Boil a 1.035 gravity starter and let cool to 100 degrees.
  2. Inoculate the starter with a handful or 2 of crushed 2-row or pilsner, cover and let it sit for 3 days.

    Sour Mash: (Eve before brew day)
  3. Complete your normal mash regiment, add 10% equivalent of acidulated malt (22oz) to bring the PH down to 4.3 or lower, sparge normal, and bring the pre-boil wort to 180°F for pasteurization. Chill with wort chiller to 115°F. Drain into cooler.
  4. Pitch the lacto starter sometime before bed, Wrap the cooler in blankets and let it sit in the garage (This is in florida during the summer, northern climates will need a way to maintain heat in the 95-105 range) Check the pH in the a.m. and be prepared to boil (you want a PH of 3.8 to know it is finished, it takes roughly 12-14 hours depending on temp)
  5. Clean & sanitize flask. Make a new starter for your German yeast and put it on a stir plate for pitching the next day.

    Brew Day:
  6. Bring to boil, follow hops/boil schedule as normal, chill, and drain to fermenter.

    Fermentation:
  7. Chill to 64°, pitch yeast and keep at 64° F until activity subsides. (4-5 days)
  8. Raise temp to 68° F until activity is complete.
  9. During primary, let the berries thaw, then re-freeze (this will break down cell walls). Add 6 pds frozen Raspberries and hold for 2-3 days.
  10. Crash to 32° F for 24 hours.
  11. Keg and force carbonate

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  • Last Updated: 2021-01-20 21:22 UTC
  • Snapshot Created: 2020-12-21 21:47 UTC
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